Serves: 4
Total Calories: 1,625
1. Prepare the chaat masala. Cook the potato and the yam in lightly salted boiling water to cover until tender, about 20 mintues. Drain, let cool, then peel. Transfer to a medium bowl and mash together.
2. In a food processor, process together the cashews, almonds, ginger, garlic, and green chili peppers, until minced. Add the paneer cheese and fenugreek leaves and process again until minced. Transfer to a large bowl.
3. Place the vegetables in the food processor and process until minced. Add to the processed nut mixture. Then add the bread crumbs, mashed potato and yam, ajwain seeds, cayenne pepper, and salt, and mix well.
4. Preheat a grill to 375°F to 400°F or preheat the broiler. Moisten your clean fingers with water, and divide the mixture into 16 to 20 portions, making long, thin shapes, similar to hot dogs. If the mixture seems too soft to work with, mix in some all-purpose flour, using as much as needed to make a soft dough that holds its shape.
5. Thread onto the skewers and grill or broil on the top rack (about 6 inches from the heating element), turning frequently, until firm and lightly golden. (Do not overcook, or they will become tough.)
6. Heat the butter in a small saucepan over medium-high heat, mix in 1 teaspoon chaat masala and lightly baste the kabaabs just before cooking. Transfer to a platter lined with lettuce, dust lightly with the chaat masala, and serve.
VARIATION: Shape the mixture into patties and deep-fry as per directions for Deep-Fried Lamb Kabaab Patties (see Starters and Snacks), starting with Step 4.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Skewered Vegetable Kabaabs with Fresh Fenugreek Leaves recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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